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Creamy Garlic Prawns (Shrimp)

Recipe video above. Creamy Garlic Prawns are your favourite garlic prawns … PLUS a creamy garlic sauce! A few simple tricks give a leg-up to the sauce for a result that's a cut above your basic recipes: deglaze the pan with a little white wine, a splash of chicken stock and sprinkle of parmesan. Because plump, sweet prawns demand the BEST sauce!

Prep Time
5 mins
Cook Time
5 mins
Marinating time
20 mins
Servings: 4
Calories: 490 kcal
Course: Main Course , Appetizer
Cuisine: American

Ingredients

Garlic marinated prawns:
  • 500g / 1lb peeled prawns/shrimp , large/jumbo best (Note 1)
  • 1 garlic cloves , finely minced
  • 1 tbsp olive oil
  • 1/2 tsp black pepper
  • 1/2 tsp salt
Cooking prawns:
  • 15g / 1 tbsp unsalted butter
Creamy garlic sauce:
  • 2 garlic clove , finely minced
  • 15g / 1 tbsp unsalted butter
  • 1/4 cup dry white wine (or more chicken stock) (Note 2)
  • 1/2 cup chicken or vegetable stock/broth , low sodium
  • 1 cup heavy/thickened cream
  • 1/2 cup parmesan , finely grated (grate your own, Note 3)
  • 2 tbsp parsley , finely chopped

Instructions

Marinate Prawns:
    Cup of Yum
  1. Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits (no longer).
  2. Stir through salt just prior to cooking.
Cook prawns:
  1. Melt 15g / 1 tbsp butter in a large skillet over medium high heat. Add half the prawns and cook for 1 minute on each side, then remove.
  2. Repeat with remaining prawns (you shouldn't need more butter), then remove. Scrape out excess remaining garlic from pan and add to cooked prawns.
Creamy Sauce:
  1. Add butter into skillet and let it melt. Add garlic and stir for 30 seconds or until light golden.
  2. Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the winey smell is gone.
  3. Add chicken stock and reduce until mostly gone and just a thin layer remains on base of skillet.
  4. Add cream, then simmer on medium heat for 2 minutes until reduced and slightly thickened.
  5. Stir through parmesan, then add the prawns back in. Taste sauce and see if more salt and pepper is needed.
  6. Serve sprinkled with parsley, over mashed potato or something to soak up that fabulous sauce!

Notes

  • Prawns / shrimp - this is the peeled weight, so if using whole prawns, you'll need around 1 kg (you lose half in shell and head). If using thawed (I do), thaw overnight in the fridge in a colander set over a bowl (to drain water), pat dry before using.
  • Large prawns are best for handling purposes - it's a pain turning over loads of small prawns, plus they stay plump and juicy.
  • Wine is optional, it adds more depth of flavour into the sauce and used for deglazing the pan (ie dissolving the tasty golden bits left in the skillet from browning the prawns into the sauce = free flavour!)
  • I use sauvignon blanc or pinot gris (because they're my drinking wines!). Anything that's not overly fruity (like some rieslings) or too woody (like some chardonnays) will be fine.
  • pinot gris
  • (because they're my drinking wines!). Anything that's not overly fruity (like some rieslings) or too woody (like some chardonnays) will be fine.
  • Parmesan - you need to grate your own to ensure that it melts. Store-bought pre-grated in any form (sandy, or fine batons) just doesn't melt properly in sauces. When measuring, remember that freshly grated is aerated so the volume will look far greater than the weight, so you need to pack the cup down lightly (ie 50g / 2oz freshly grated parmesan = over 1 cup in volume, but 1/2 cup lightly packed in.
  • Storage and leftovers - cooked prawns can be kept up to 3 days. Reheat gently on low heat in the microwave for 2 - 3 minutes, stirring once or twice. Careful to ensure the prawns don't cook further and become overcooked.
  • Nutrition per serving, assuming all sauce is consumed.

Nutrition Information

Calories 490cal (25%) Carbohydrates 4g (1%) Protein 32g (64%) Fat 37g (57%) Saturated Fat 21g (105%) Cholesterol 423mg (141%) Sodium 1499mg (62%) Potassium 203mg (6%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1341IU (27%) Vitamin C 9mg (10%) Calcium 374mg (37%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 490

% Daily Value*

Calories 490cal 25%
Carbohydrates 4g 1%
Protein 32g 64%
Fat 37g 57%
Saturated Fat 21g 105%
Cholesterol 423mg 141%
Sodium 1499mg 62%
Potassium 203mg 4%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 1341IU 27%
Vitamin C 9mg 10%
Calcium 374mg 37%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.